Equipment
Ingredients
Caramel Base
- 100 g granulated white sugar, dry
- 30 ml water, room temperature
- 30 g unsalted butter, cubed, room temperature
Cocoa Liquid
- 120 ml heavy cream, warmed
- 360 ml whole milk
- 25 g unsweetened cocoa powder, sifted
- 2 g sea salt, flaky
- 5 ml vanilla extract
Nutrition (per serving)
Method
Measure all ingredients before starting. Place the butter near the stove. Warm the heavy cream in the microwave for 30 seconds (this prevents the caramel from seizing aggressively later).
In a heavy-bottomed saucepan over medium heat, combine the sugar and water. Stir gently only until the sugar dissolves, then stop stirring. Allow the mixture to boil undisturbed.
Continue cooking the sugar syrup without stirring. Swirl the pan gently occasionally to ensure even color. Watch closely as the color changes from clear to pale gold, then to a deep amber.
Immediately remove pan from heat. Carefully add the butter (it will foam and sputter aggressively). Whisk vigorously until the butter is fully melted and emulsified into the sugar.
Slowly pour in the warmed heavy cream while whisking constantly. If the caramel hardens (seizes), do not panic; return the pan to low heat and whisk until smooth again.
Whisk in the cocoa powder and sea salt until no lumps remain. The mixture will be thick and dark.
Pour in the milk. Return the pan to medium-low heat and simmer gently, whisking frequently, until the drink is hot and well-combined. Do not let it boil over.
Remove from heat and stir in the vanilla extract. Taste carefully (it will be hot). If a saltier profile is desired, add an extra pinch of sea salt now.
Chef's Notes
- Using water in the caramel step ('wet caramel') is safer for home cooks than melting pure sugar ('dry caramel') as it promotes even melting, though it takes slightly longer.
- For the ultimate presentation, serve topped with whipped cream and a drizzle of caramel sauce.
- The quality of the cocoa powder matters significantly here. A high-fat Dutch-processed cocoa will provide the best texture.
Storage
Refrigerator: 3 days — Store in an airtight jar. Reheat gently on stovetop; separation may occur, whisk vigorously.
Reheating: Warm over medium-low heat while whisking constantly to re-emulsify the butter and cocoa butter.
